Lime Chicken Pasta

I tried this pasta recipe a couple of weeks ago but haven't had a chance to blog about it. We've been busy with races, and I unfortunately had to go to NYC for a funeral of a co-worker. I will miss my friend Yvonne, who bravely battled breast cancer for 3 years. While I was very glad I was able to go and honor my friend, it feels good to be back home. This recipe was good, but I am not a fan of sauces thickened with cornstarch. I think this recipe could be adjusted to be a good margarita pasta.


Spicy Garlic Lime Chicken
(from Amber's Delectable Delights)
1 cup chicken stock
1.5 tbls lime juice (adjusting amount to your liking)
1 tbls corn starch
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried thyme (I omitted since I didn't have)
1/4 tsp dried parsley
2 boneless skinless chicken breasts (cut into bite size pieces)
1 tbls butter
1 tsp of olive oil
8 oz pasta (I used whole wheat rotini)
1 cup broccoli florets
Optional - Parmesan cheese for topping
1) Bring pot of salted water to a boil. Cook pasta according to package directions. During the last 5 minutes of pasta cook time add the broccoli into the boiling water. Drain.
2) Mix together all the sauce ingredients (chicken stock and cornstarch) and set aside.
3) Meanwhile, heat butter and olive oil in saucepan over medium heat. Coat chicken pieces with all spices and add to heated pan. Cook chicken until no longer pink. Pour the sauce ingredients into the pan with the chicken and bring to a simmer. Let simmer until chicken is cooked through and sauce has thickened.
4) Toss cooked broccoli and pasta with the chicken and sauce. Sprinkle with parmesan cheese if desired and serve